The Great Australian Bake Off

Made with lemon curd whipped cream and Italian meringue, this citrus delight is an incredible treat.


  • For the Choux

  • 190ml water

  • 65ml milk

  • 100g butter

  • 10g sugar

  • 5g salt

  • 150g bread flour

  • 4 eggs

  • For the Lemon Curd/Whipped Cream

  • 5 egg yolks

  • ¾ cup caster sugar

  • 125g unsalted butter, cubed

  • 3 lemons

  • 300ml thickened cream

  • 1 teaspoon powdered gelatine

  • For the Italian Meringue

  • 200g caster sugar

  • 4 egg whites

  • Pinch of cream of tartar

  • 1 vanilla bean

  • For Candied Lemon Rounds

  • 5 lemons

  • 1 cup caster sugar

  • 2 cups water

  • Sprigs of lemon thyme

  • For Decoration

  • 1 bunch of lemon thyme


  • Choux:

  • 1.

    Place butter, milk, sugar, salt and water in a saucepan and bring to the boil with a pinch of salt. Working quickly and with a wooden spoon beat in the flour to form the roux. This must cook out and form a ball. Once cooked place the roux into the bowl of a stand mixer and beat to dry out the mix and cool it slightly. Then gradually beat in the eggs until the paste is glossy.

  • 2.

    Transfer choux to piping bag with star nozzle (star makes the choux bake evenly) and pipe 12cm long éclairs on grease proof paper lined trays.

  • 3.

    Bake éclairs at 225 degrees celsius for 15 minutes and then reduce temperature to 180 degrees celsius and continue for 35 minutes or until the éclairs have tried out and can be tapped on the bottom and sound hollow. Poke a small hole in the bottom for steam to escape.

  • 4.

    Cool and prepare for filling.

  • Curd Filling:

  • 1.

    Whisk egg yolks and sugar in saucepan. Set on a low to medium heat on the stove. Add the butter and stir until it melts.

  • 2.

    Zest two of the lemons and add zest to the egg mix. Juice the lemons to get 1 cup of lemon juice.

  • 3.

    Add the lemon juice and whisk until it thickens.

  • 4.

    Sprinkled powdered gelatine into 2 tablespoons of cold water and allow absorbing. Microwave for 20 seconds to dissolve. Allow to cool to room temp and add to whipping cream.

  • 5.

    Split the curd in two and reserve half.

  • 6.

    Once cooled fold in whipped cream and place in piping bag ready for filling éclairs.

  • Italian Meringue:

  • 1.

    Combine sugar and 200ml of water in a saucepan and bring to the boil, brushing down the sides of the pot with a pastry brush until syrup reaches 115 degrees celsius.

  • 2.

    In a stand mixer whisk egg whites and cream of tartar until soft peaks form.

  • 3.

    Allow syrup to go to 120 degrees celsius and then pour while mixer is running in a steady stream into egg whites.

  • 4.

    Beat until cooked and transfer to piping bag.

  • Candied Lemon:

  • 1.

    Very thinly slice lemons into rounds.

  • 2.

    Create syrup with sugar and water, add a couple of sprigs of thyme.

  • 3.

    Once sugar has dissolved add the lemon slices and cook until translucent. Transfer to wire rack to harden.

  • Assembly:

  • 1.

    Slice éclairs in half using a bread knife.

  • 2.

    Fill éclairs starting with a layer of reserved curd.

  • 3.

    Top the curd with the whipped curd cream.

  • 4.

    Place the lid of the éclair on.

  • 5.

    Using a size 10 round piping nozzle pipe rounds of meringue onto the top of each éclair. Carefully blow torch the meringue until it's a dark golden brown. Sprinkle with lemon thyme and slot rounds of candied lemon in between the peaks of meringue.

Nutritional information

Nutritional analysis per serving (20 servings)

  • Energy 311kj
  • Fat Total 16g
  • Saturated Fat 9g
  • Protein 4g
  • Carbohydrate 38g
  • Sugar 30g
  • Sodium 130mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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The Great Australian Bake Off Companion cookbook is published by Hachette Australia, RRP $39.99.

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